Mountain Pepperberry Roasted Cauliflower with Crispy Kale and Pine Nuts
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4
Who doesn’t love roasted cauliflower? We’ve added some mountain pepperberry to spice this dish up and it works wonders. Enjoy as a side dish, salad or as your main meal. Delicious any time of the day!
- 1 head cauliflower, chopped
- 2 tbsp olive oil
- 1/8 tsp salt
- 1 tsp Mountain Pepperberry
- 1/8 tsp garlic powder
- 1 large leaf of kale, stems removed, roughly chopped
- 3 tbsp pine nuts
- Bunch of fresh thyme leaves
- 2 tbsp butter, melted
Who doesn’t love roasted cauliflower? We’ve added some mountain pepperberry to spice this dish up and it works wonders. Enjoy as a side dish, salad or as your main meal. Delicious any time of the day!
- Preheat over to 200 degrees celsius and line a baking sheet with aluminum foil.
- Wash and dry cauliflower then chop into large chunks. Then, wash and dry kale, remove the stem by using a knife and cutting on each side of the stem. Chop the kale and set it aside.
- Place cauliflower into a large bowl. Add the olive oil, salt, mountain pepperberry, and garlic powder and gently toss until it’s all coated. Pour cauliflower onto the baking sheet and roast for 20 minutes.
- After 20 minutes, take cauliflower out of the oven and add pine nuts and kale. Put the pan back into the oven and roast for an additional 5 – 8 minutes or until kale is crispy.
- Pour melted butter and sprinkle fresh thyme on top and gently mix. Enjoy.